Creamy and loaded with tender chunks of chicken, this comforting keto green chicken enchilada soup is sure to become one of your new favorites!
I’m a big fan of easy keto soups that can be thrown together in just minutes. Mostly because I’m lazy like that, but also because they are filling and satisfying and never leave me feeling sad about a lack of carbs.
This awesome keto green chicken enchilada soup is no exception. It’s so dreamy and flavorful that every sip is total bliss. I’d even go so far as to say that it rivals my popular jalapeño popper soup from Week 2 of my free keto meal plans!
With only 5 ingredients and no chopping required, it doesn’t get much easier than this keto green chicken enchilada soup either! You can cook it in less than 10 minutes on the stove, or even faster if you do it in the microwave.
Using a rotisserie chicken is super convenient when you’re pressed for time – and while I always have some of my easy Instant Pot bone broth on hand, you can also substitute a good quality boxed chicken broth or stock in a pinch!
If you’re already a fan of my Green Chicken Enchilada Cauliflower Casserole then you’re really going to love this soup! On its own it’s not spicy – making it perfect for families with children, but you can add additional heat with minced jalapeños or habaneros if that’s how you guys roll!
To my lactose intolerant peeps, I apologize in advance – this soup won’t work the same without the dairy. For a similar flavor profile in a dairy free format, I recommend trying my low carb Mexican Chicken Soup from a few years back instead!
In other news, we are in the states until Saturday, when we return to sunny Belize for a few months before our next trip. While it’s been great traveling and spending time with family and old friends, I’m exhausted and looking forward to our simpler life on the island. Not to mention the incredible sunrises and sunsets!
NOW GO MAKE THIS SOUP!
Seriously.
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Easy Green Chicken Enchilada Soup – Low Carb & Keto
- Yield: 4 servings 1x
Description
Creamy, cheesy, and loaded with tender chunks of chicken, this keto friendly soup can be made in just minutes and is super satisfying! One of my new favorites!
Ingredients
- 1/2 cup salsa verde (see example)
- 4 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 2 cups bone broth or chicken stock
- 2 cups cooked chicken, shredded
Instructions
- Combine the salsa, cream cheese, cheddar cheese and chicken stock in a blender and blend until smooth. (You can also use an immersion blender right in your saucepan for this step.)
- Pour into a medium saucepan and cook on medium until hot – don’t bring to a boil. Alternatively, you can heat this in a microwave safe bowl in 1 minute increments until hot, stirring in between each minute.
- Add the shredded chicken and cook an additional 3 – 5 minutes until heated through.
- Garnish with additional shredded cheddar and chopped cilantro if desired.
- Category: Keto chicken soup recipe
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 346
- Fat: 22g
- Carbohydrates: 3g net
- Protein: 32g
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Jett says
So dang yummy! Plus so easy!! Thank you! Will definitely be making again!!
Mellissa Sevigny says
Yay! Thanks for letting me know it was a hit and for leaving a 5 star review!
Suzanne says
Yum! So good! It’s like blend, heat and eat after cooking up and shredding the chicken breasts! Souper fast, haha. Thank you, Mellissa! I was going to do the jalapeno popper soup, but decided to save that for next time.
You are the best! I’ve yet to be disappointed in any of your recipes <3
Mellissa Sevigny says
Thanks so much Suzanne – so glad you liked it!
Khristina says
Can it be frozen
Mellissa Sevigny says
Because of the dairy I don’t think this would freeze well – it would probably separate when thawed. But if you try it anyway please let us know how it turns out!
Teresa Payton says
This right here is the best! I cannot get enough. It has been a lifesaver for me!
Pam Rogers says
Thank you so much for this recipe! I found you a couple of years ago when i started keto and you have never failed to consistently put out great tasting, easy recipes. You are awesome. Also, i throw in some broccoli and mushrooms to make it stretch because im so tempted to eat it all up the first day its so declicious.
Mellissa Sevigny says
Thanks so much Pam, I’m replying late but your comment made my day!
Bev Slocum says
This soup is so good. It’s a keeper.
Cheryl O says
I love this soup! Easy, filling, and tasty!!! I always keep items on hand to make this.
Kimberly Hill says
one of my fav for winter!
Mellissa Sevigny says
Me too!
Sandy Rhodes says
I absolutely love this soup. I’ve made the recipe numerous times as it is a family favorite and I believe each time I love it a little more.
Mellissa Sevigny says
Thanks Sandy!
Holly says
This is a meal that is delicious & ready to eat in under 15 minutes. The entire family, from toddlers to teens, loves it.
I enjoy having parties featuring various soups, and this one is always a massive hit amongst guests, compared to Barefoot Contessa minestrone or chili. It presents a moral dilemma, of whether I pretend I figured this out on my own, or sending more fans this way. . .
Chris says
Delicious! We heat it up by adding hatch green chili. My 10 year old loves this soup.
Abby says
Could you do this in the crockpot? I didn’t know if it would work with the cream cheese and cheese in it.
Erin Kovnot says
I absolutely loved this soup!